Perfect Pairing: Limniona Zafeirakis and traditional greek meat pie

The elegant Limniona of Ktima Zafeirakis with aromas of red fruits with cherry and sour cherry, sweet herbs and spices and a delicate presence of the barrel is more than just another red wine. It is the quintessence of nobility in the world of wines. It is an experience, a journey through the senses and gastronomy. 

Elegant, with velvety tannins and an acidity that balances harmoniously with the alcohol; it is excellent with traditional greek meat pies, beef and pork with plums. 

At the heart of every glass of Limniona, there is a story. A story full of the passion of the winegrowers, the enthusiasm of the winemakers, and the joy of shared enjoyment. And when this story meets the perfect companionship of flavors, a taste feast is created. 

As mentioned in the above food pairing, Limniona is the ideal companion for traditional dishes such as a traditional greek meat pie (kreatopita). 

For us, this is the ultimate choice and we highly recommend it. For this reason we share with you the traditional recipe of the region of Tyrnavos for one of the most popular pies of Greek gastronomy with a small chicken twist.

The recipe of the Zafeirakis family's meat pie*, which is also a traditional recipe of Tyrnavos.

INGREDIENTS:

• 10 sheets of crust

• 1.5 kg of chicken

• 2 large onions

• 2 glasses (about 200g) of sweet trahanas

• 1 cinnamon stick

• 200gr Oil

• Salt

FILLING:

1. To start, in a saucepan, cook the chicken until it boils. When it boils, keep the broth aside and very carefully start boning the chicken, remove the skin and chop it finely. Set aside.

2. In another pot, add the oil. 

3. Grind the onions in a food processor and place them in the pot. 

4. Add a little chicken stock to bring the onions to a boil. 

5. Then add the rest of the stock, the trahana and the cinnamon stick. 

6. Once it has boiled completely and absorbed the liquid, add the chicken, stir and let it cool.

7. Place the filling on the crust sheets and bake for 1.5 hours on high heat on the resistance (top to bottom).

*The recipe may be based in a combination of meats (pork, lamb and chicken), too.